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21B: Ant's NEIPA New England Hazy IPA

408 calories 35 g 750 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.46 liters
Post Boil Size: 26.4 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Anthony
No Chill: 20 minute extended hop boil time
Hop Utilization: 95%
Calories: 408 calories (Per 750ml)
Carbs: 35 g (Per 750ml)
Created: Sunday January 28th 2024
1.059
1.010
6.4%
11.0
4.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Pale Ale5 kg Pale Ale 39 2.3 80%
400 g Weyermann - Pale Wheat400 g Pale Wheat 36 2 6.4%
300 g Flaked Barley300 g Flaked Barley 32 2.2 4.8%
250 g Rolled Oats250 g Rolled Oats 33 2.2 4%
150 g Weyermann - Carapils150 g Carapils 34.5 2.1 2.4%
150 g Simpsons - Golden Naked Oats150 g Golden Naked Oats 27 7 2.4%
6,250 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Amarillo12 g Amarillo Hops Pellet 8.6 First Wort 90 min 10.98 5.9%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Whirlpool at 75 °C 20 min 14.9%
30 g Yakima Valley Hops - African Queen30 g African Queen Hops Pellet 10 Whirlpool at 75 °C 20 min 14.9%
20 g Azacca20 g Azacca Hops Pellet 15 Whirlpool at 75 °C 20 min 9.9%
50 g Amarillo50 g Amarillo Hops Pellet 8.6 Dry Hop Day 5 24.8%
40 g Yakima Valley Hops - African Queen40 g African Queen Hops Pellet 10 Dry Hop Day 5 19.8%
20 g Azacca20 g Azacca Hops Pellet 15 Dry Hop Day 5 9.9%
202 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 ml Lactic acid Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
4 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
1 g Sea salt Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.74 bar       Temp: 20 °C       CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
87.9 0 46.1 159.4 98 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Protein Rest Temperature -- 53 °C 10 min
30 L Main Mash Infusion 53 °C 65 °C 60 min
Dextrin Step Temperature 65 °C 71 °C 15 min
Mash Out 71 °C 78 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 38.3 L) 38.6
Mash volume with grains (equipment estimates 42.4 L) 42.7
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.2 L) 31.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 25.4 L) 26.4
Hops absorption losses (whirlpool, hop stand) -0.4
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 26 L) 25
Total: 38.6  
Equipment Profile Used: System Default
 
Notes

Toast half the oats:

Spread thin on a tray.
Toast at 160–170°C for ~15–20 min
Aim for light golden, not brown
Let them rest a day (they can smell harsh straight out the oven)

Hop Creep Control

First 48 hours: 0–5 PSI
After active fermentation kicks in: Raise to 10–12 PSI

Keep fermentation under pressure after dry hop (10–12 PSI)
Don’t leave hops in longer than 3 days
Cold crash before transfer if possible

Too soft? → increase sulfate slightly
Too thin? → bump oats or mash temp
Aroma lacking? → adjust dry hop timing or split charge


Day 0: Pitch (0–5 PSI)
Day 2: Raise to 10–12 PSI
Day 4–5: Add dry hops
Day 6–8: Hold (cleanup + hop creep finish)
Day 8–9: Cold crash (if possible)
Day 9–10: Closed transfer


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  • Last Updated: 2026-05-02 16:18 UTC